Sautéing the fish keeps it light and delicious. Enjoy these tacos topped with a drizzle of spicy-hot Chipotle mayo.

Ingredients

1/2 cup mayonnaise

1/4 cup plain Greek-style yogurt

1 tablespoon chipotle Tabasco

8 corn tortillas

3 tablespoon lime juice

6 tablespoon vegetable oil v

2 cups thinly sliced romaine lettuce

1 avocado, peeled, pitted and cut into 1/2-inch chunks

1/2 cup grated carrot

1/4 cup finely chopped red onion

1 pound cod fillet, cut into 3- by 1-inch wide strips

Salt and pepper

Directions

Preheat the oven to 350 degrees.

In a small bowl, place the mayonnaise, yogurt, chipotle Tabasco, and 1/4 tsp salt. Whisk together to combine then set aside.

In a large bowl, whisk together the lime juice with 2 tablespoons of oil and a few pinches of salt and pepper. Add the lettuce, avocado, carrot, onion and toss to combine.

Place the remaining oil in a large skillet over medium-high heat. Once the oil begins to shimmer, sprinkle the fish with salt on both sides and then place in the skillet to cook for 4 minutes, turning once.

Fill the tortillas with the cod and then top with the lettuce mixture and a drizzle of the chipotle mayo. Serve immediately.